Snickerdoodles

I made this cookies for my coworker's birthday and I loved them so much I made them again for Thanksgiving with Cole's family.  They are super soft and fluffy and are super cinnamon-y, just like a snickerdoodle should be!  I usually make snickerdoodles with box of yellow cake mix, but I decided to try out a new recipe this time and I was not disappointed. Just a note, this recipe makes about 18-20 cookies, so you'll need to double it if you're baking for more than a few people.

Snickerdoodles

What you need:

For the cookies:

1/2 cup softened butter

1/2 cup sugar

1/3 cup brown sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp cream of tartar

1/2-1 T cinnamon

For rolling:

2 T sugar

3 tsp cinnamon

What you do:

Cream together the butter, sugar and brown sugar.  Add the egg and vanilla and beat until smooth.  Combine the dry ingredients and add them slowly into the wet ingredients.  Set the dough in the refrigerator for 30 minutes to an hour.  

Once the dough has cooled, preheat the oven to 300*.  Combine the cinnamon and sugar in a small bowl.  Roll the dough into balls a little larger than the size of a walnut (about 2 1/2 T).  Roll the dough balls in the cinnamon sugar mixture.  Bake for 12-13 minutes.  Don't overbake these, they will probably seem undercooked when you remove them from the oven but they will continue to set once you take them out.  If you overbake them they won't be soft and chewy.  And if a snickerdoodle isn't soft and chewy what's really the point in eating them?  That's my philosophy at least.

Christmastime is definitely baking time, at least at my house and these will definitely be making an appearance in my annual Christmas Cookies goody bag I give out every year.  Maybe I'll even leave a few out for Santa on Christmas Eve... if I don't eat them all first.